I’m generally VERY structured with my blogging, typically pushing out a post on Sundays, Tuesdays, and either Thursday or Friday. I aim for 3 a week, and 4 is extremely rare…2 is a low-performing week. You know, when life gets crazy or the rare instance I take time off from blogging while traveling. I wish I were that person who could work ahead on my blog, but aside from making the recipes and photographing them, the rest is always real time.
This week and last happen to be weeks where my blog schedule is a bit off. I had every intention of posting yesterday, as scheduled, but I also had plans of working out. Neither of those things happened and instead, I went to book club and enjoyed myself. I needed the break – work has been kicking my butt!
I’ve always said that if blogging ever becomes a chore or something I don’t thoroughly enjoy, I’ll give it up. Next month, my blog will turn 12 and that feeling of blogging being a chore is yet to come. I hope it never does! I love my little corner of the world wide web and so value the readers that come back time and time again (YOU!). Y’all are the bestest!
My blog has morphed over time – I mean, back in 2009, fat was still feared and I was one to make everything from scratch. I was also newly married and without kids. I had time, energy, and desire to create and deliver delicious meals to my groom every night.
Let’s just say, things have changed just a bit since that time. I mean, 12 years is a chunk of time! Gina and I were recently interviewing Megan of Feeding Littles podcast on our show and she mentioned the huge success she had with chicken nugget Caesar salad. I kind of chuckled at the idea, but then Gina tried the “recipe” with her family and it was a huge hit with her crew.
Needless to say, I was fully convinced to hop on the chicken nugget Caesar salad taste test with my gang. Piper, my favorite child to feed, LOVES Caesar salad and chicken nuggets are undoubtedly a fan favorite. I took the kid factor a step further with the dino nuggets, and it was a big hit. I mean, what’s not to love? And also, Ken’s Creamy Caesar is BOMB. Highly recommend!
- 16 dino nuggets
- 2 small heads romaine, cleaned and chopped
- 1/2 cup creamy Caesar dressing
- 1 cup croutons
- 1/4 cup (1 oz) shredded Parmesan
- Preheat oven according to dino nugget directions. Cook as directed.
- Meanwhile, toss the lettuce with the Caesar dressing until well-combined.
- Distribute the salad onto each of 4 plates. Evenly distribute the croutons and Parmesan on each salad. Top with 4 dino nuggets, once baked, and serve immediately.
Recipe inspired by Feeding Littles podcast
Nutrition Information:Yield: 4 Serving Size: 1 salad
Amount Per Serving: Calories: 447Total Fat: 31.5gCholesterol: 36mgSodium: 847mgCarbohydrates: 29.8gFiber: 3.0gSugar: 2.3gProtein: 14.8g
Caesar salad…what’s not to love? Check out some creatives uses!
- Kale and Brussels Sprout Caesar Salad
- Simple Caesar Salad with Salmon and Pasta
- Shrimp Caesar Salad with a Twist